A member of the brassica family, Brussels sprouts look like tiny cabbages. They are named after the city of Brussels in Belgium where they are thought to have originated.
There are two main Brussels sprouts growing areas in New Zealand. The first is Ohakune, in the Central North Island. These come to the market earlier in the season, February to July, and have a higher mustard oil content and therefore have a slight piquancy. The second major growing area is Oamaru in North Otago in the South Island. North Otago Brussels sprouts come to the market later in the season, May to October, and have a sweeter flavour. Brussels sprouts high season is June to July where they are most plentiful.
Brussels sprouts are a good source of dietary fibre, vitamin C, vitamin K, and a source of folate, thiamin, riboflavin, vitamin B6, and potassium. They are members of the brassica family and contain phytonutrients, including glucosinolates, carotenoids and phenolic compounds.
Refrigerate in a plastic bags when storing.
Serve Brussels sprouts boiled, microwaved, stir fried or steamed. Remove any loose leaves, trim and slice the ends before cooking.
Enjoy Brussels sprouts roasted adding any flavour twist you. Asian flavours, Italian flavours, Mediterranean flavours and more!